Image courtesy of Russel Smith |
Our
honeymoon was filled with many delightful things - delicious food,
walks among squirrels and falling leaves - and afternoons next to the
fireplace, with red wine and books. This recipe was originally from the May copy of Women's Health, that I picked up for a little inspirational reading, and was thrilled to
find this recipe my the legendary Luke Dale-Roberts. It's deceptively
simple, a great vegetarian meal and very high on my list of to-make
recipes as a new wife.
I'm also planning on doubling the quantities of White Onion Marmalade - sounds like the perfect relish to have on stand by in the fridge!
I'm also planning on doubling the quantities of White Onion Marmalade - sounds like the perfect relish to have on stand by in the fridge!
Ingredients
200g butternut, peeled
10ml olive oil
6g thyme, chopped
2 sheets phyllo pastry
30ml olive oil, for brushing
6 basil leaves
4 tsp low-fat cream cheese
For
the white onion marmalade:
2 white onions
16g olive oil
2 bay leaves
6g thyme, chopped
36g castor sugar
100ml white wine
20ml white wine vinegar
Method:
For the marmalade, thinly slice the onion and
place it in a small pot over medium low heat with the olive oil, bay leaves,
thyme and castor sugar. Cover with parchment paper and allow to sweat until
soft.
Add the white wine and vinegar and cook,
covered with a lid, for 15 minutes. Drain the syrup and place in the fridge to
cool.
Preheat the oven to 200°C. Cut the
butternut into even-sized blocks. Place on a roasting tray, drizzle with olive
oil, add chopped thyme and season with a pinch of salt. Roast for 30 minutes or
until cooked through, then allow to cool.
To assemble the strudel, brush phyllo
sheets with olive oil and lay one on top of the other. Face the double sheet
away from you lengthways.
Spread marmalade across the bottom third
of the phyllo, followed by the butternut, basil leaves and cream cheese.
Fold the bottom edge of the pastry over
the filling and fold in the sides, then roll it up like a parcel, keeping the
final crease join on the bottom in contact with the tray. Place on a greased
baking sheet in the fridge for 10 minutes.
Preheat the oven to 200°C. Brush the
strudel with olive oil and bake for 20 minutes or until golden. Slice or cut in
half and serve with salad.
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